Cranberry-Pear Galette with Pecan Crust

"When you make a galette, you don't have to fuss with crusts or lattices - or even a pie plate!" says Miriam Garron.

Total Time:
6 hr 35 min
30 min
5 hr
1 hr 5 min

8 servings

  • For the crust:
  • 1/3 cup pecans
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon sugar, plus more for sprinkling
  • 1/2 teaspoon kosher salt
  • 5 tablespoons cold unsalted butter, cut into small pieces
  • 5 ounces cold cream cheese, cut into small pieces
  • 1 large egg, lightly beaten
  • 1 tablespoon ice water
  • For the filling:
  • 3 ripe pears (such as Bosc or Anjou), peeled and cut into small chunks
  • 1 1/2 cups cranberries (fresh or frozen)
  • 3/4 cup sugar
  • 2 teaspoons all-purpose flour
  • 1 teaspoon grated orange zest (optional)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon freshly grated nutmeg
  • Pinch of kosher salt
  • 1 tablespoon cold unsalted butter, cut into small pieces
  • Make the crust: Position a rack in the bottom third of the oven and preheat to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 6 minutes. Transfer to a plate and let cool.

  • Pulse the toasted pecans, flour, sugar and salt in a food processor until the nuts are finely chopped. Add the butter and pulse about 4 times to coat the flour. Pulse in the cream cheese until the dough looks like coarse crumbs and just holds together when pinched. Pulse in the egg and ice water just until the mixture is slightly moist. The dough will be crumbly; do not overwork it. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until firm, at least 1 hour and up to 24 hours.

  • Line a baking sheet with parchment paper. Dust the top of the dough with flour and press and roll out into a 14-inch round on a lightly floured surface. Transfer to the baking sheet. (It's OK if the dough is larger than the baking sheet-you'll fold in the edge.) Pinch together any cracks in the dough.

  • Make the filling: Toss the pears, cranberries, sugar, flour, orange zest, cinnamon, allspice, nutmeg, salt and butter in a large bowl. Spread the filling over the dough, mounding it slightly in the center and leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Brush the edge with water and sprinkle with sugar.

  • Bake until the filling is soft and bubbling and the crust is golden brown, about 1 hour. Transfer to a rack and let cool completely, at least 4 hours.

  • Photograph by Ryan Liebe

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond